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在i want to be a pastry chef這個產品中，有7篇Facebook貼文，粉絲數超過5,596的網紅Food of Hong Kong by Epicurushongkong，也在其Facebook貼文中提到， 1 of the Best New Cafes to have opened in Hong Kong all these years. Food, Pastry Cakes & Drinks are all 'A' Grade stuff, with proper Kitchen trainin...

i want to be a pastry chef 在 Food of Hong Kong by Epicurushongkong Facebook 的最佳解答

Food of Hong Kong by Epicurushongkong By Food of Hong Kong by Epicurushongkong

2021-01-09 19:16:44 有 27 人按讚
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1 of the Best New Cafes to have opened in Hong Kong all these years. Food, Pastry Cakes & Drinks are all 'A' Grade stuff, with proper Kitchen trainings. 【Passepartout, Causeway Bay, HK】

•Miso Caramel Roll Cake 麵豉焦糖蛋捲. Carrying a White Miso & Milk Chocolate Caramel Glaze, with Miso infused cream. Perfect cake texture & cream.. Pastry Chef has worked at a few notable kitchens b4, and one can tell is also an individualistic, yet sensible perfectionist baker

•Cappuccino today is from an Ethiopian Guji G1, with an orange caramel note which suited the food style here

•Cinnamon Roll. Again, perfectly baked & braided, one of the prettiest & tastiest in town. I think they could go bolder & add in even more Cinnamon spice (Cassia & Ceylon) if ask me, even if Hong Kong ppl are more used to milder spice tastes. There are fans out there who really want that Cinnamon kick character, to be distinctively so 😍

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Food of Hong Kong by Epicurushongkong

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i want to be a pastry chef 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文

Ying C. 一匙甜點舀巴黎 By Ying C. 一匙甜點舀巴黎

2020-01-22 22:57:13 有 236 人按讚
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[Paris pastry shop / 巴黎甜點店] Philippe Conticini 主廚的 Gâteaux d’émotions 新店開幕與簡短訪問 / Opening of Gâteaux d’émotions in Paris 16e & short interview with the chef Philippe Conticini (English below)

Philippe Conticini 主廚的麵包甜點店 Gâteaux d’émotions 在 16 區開幕，這是他巴黎三家、東京兩家店中第一家販賣麵包與維也納麵包類商品的店鋪、也是巴黎唯一一家在店內就有廚房能生產製作的店家（其他商店由中央廚房生產商品後供應）。去年已經在〈高貴的日常—麵包成為巴黎時尚新寵〉一文中，與大家分享過 #麵包在巴黎重新受到注目的趨勢，現在越來越多甜點主廚們也加入戰局，想必未來會相當精彩，一般的街坊麵包店可能也會開始感覺到一些壓力。

Philippe Conticini 主廚與過去曾自行開業、也曾在上海藍帶學院擔任講師的 Sébastien Crouzat 主廚合作，推出一系列的麵包，包括長棍麵包、鄉村麵包、黑麥麵包與各種維也納麵包等。這家位於 16 區的店面處於一條繁華的商店街上（42 Rue de l’Annonciation, 75016 Paris），平日人潮熙來攘往，未來也即將推出適合午餐時間的三明治等商品。

本次重點除了品嚐麵包之外，還有 Conticini 主廚歷經兩年時間研發出的蛋糕捲。雖然是受到日本蛋糕捲的啟發，但主廚特別強調這和日本蛋糕捲完全不同。他觀察到日本人喜歡的蛋糕質地非常柔軟濕潤、像海綿一般，但「這不是歐洲人的口味」，他的蛋糕捲用了比較少的蛋與蛋黃、多了一些水分，質地較日本蛋糕捲酥鬆、更易融於口（fondant）。

Philippe Conticini 主廚是巴黎甜點界非常重要的人物，輩份和 Pierre Hermé 主廚相當，是知名的「Pâtisserie des Rêves」（夢幻甜點店）創始人之一，我也曾經在〈法國甜點大師群像〉專欄中介紹過他。當天他人在現場，我抓緊機會請教了一些我一直很關注、目前飲食界也很感興趣的問題。雖然有些問題和開幕主題無關，但主廚仍然很親切地為我解說：

Q：您曾經出版過一本《無糖甜點》食譜書（原文書名為《Gâteaux et gourmandises sans sucre》），請問您 #怎麼看待現今甜點減糖的潮流呢？您是不是也認為目前消費者越來越追求「健康的甜點」？

A：我認為大家被誤導了。的確現代消費者越來越希望品嚐到更為健康的甜點、減糖也是趨勢，但是 #我不認為甜點應該要不甜或無糖。我們為什麼要吃甜點，就是因為甜味帶來的愉悅感，凡事都應該講求平衡。重點並不是「糖是不好的東西」，而在於「#我們該如何攝取糖」。

Q：您怎麼看待 #純素（#vegan）的甜點呢？

A：我曾經品嚐過 Michaël Bartocetti 主廚（現任 Four Seasons Hotel George V, Paris）的純素甜點，真的非常了不起，好吃得不得了，不論技術、外型還是口味都無懈可擊。但每個人有自己風格，#製作純素甜點不是我個人想做的。

Q：對您來說，甜點最重要的是味道，那您是否不關心外型呢？

A：外型也是重要的，#美味跟美麗的外表都是對製作甜點來說重要的考量因素。但是我不會刻意雕琢外型，（指著桌上的蛋糕捲）你看這個蛋糕捲，完全沒有裝飾，但是味道完完全全是我想要的樣子，我花了兩年的時間研究。它很好吃，大家都會忍不住再來一塊（又拿了一塊，並示意我也再吃一塊）。

Q：您的甜點是不是也沒有使用任何色素呢？

A：對，我的作品幾乎都沒有使用任何色素，像這個蛋糕捲甚至完全是裸露的。我們要思考「#為什麼要使用色素」。

雖然主廚的回答很簡短，但卻非常切中核心，許多觀點都值得大家思考。接下來就請點開照片一ㄧ欣賞該店商品！

*****
The chef Philippe Conticini opened his 3rd “Gâteaux d’émotions" boutique in the 16th arrondissement in Paris. This is the first boutique among all his boutiques (in Paris & Tokyo) that offers a full bread & viennoiserie product line and the first one in Paris with a kitchen behind so that on-spot fabrication is available. I have talked about in my previous article “Bread is a Rising Star in Paris” that bread is now under the spotlight and the boom of new style bakeries. Many pastry chefs have apparently noticed the trend and are now trying to catch up, take Cédric Grolet for example. As the line separating a boulangerie and a pâtisserie gets blurred even with regard to high end brands, I’m very looking forward to future innovations and cross-disciplinary collaborations.

The chef Philippe Conticini has invited Sébastien Crouzat, former owner of his own bakery and chef boulanger at Le Cordon Bleu Shanghai, to create a complete range of bread for this Gâteaux d’émotions boutique (now Pain d’émotions as well), such as baguettes, country breads, rye bread, viennoiseries, etc. Situated on 42 rue de l’Annonciation, a busy street full of shops and restaurants, this bakery will soon offer sandwiches and other savoury goods for lunch time.

Besides the bread, the chef Conticini has also launched a Japan-inspired rolled cake. The chef has spent 2 years to create a recipe that is much more “fondant” (easy to melt in the mouth) than its Japanese cousin, which is extremely soft, moist and spongy. Less eggs, yolks and more liquid are used. The chef has emphasised that “it is exactly how I want it”.

Internationally renowned and respected just as Pierre Hermé, Philippe Conticini is a great French pastry chef that has co-founded Pâtisseries des Rêves (closed permanently). I’ve introduced him in my “French pastry chef portraits” column several years ago but had not had chance talking to him personally until that day. I asked several questions related to topics that I’m really interested in and the chef was very kind to share with me his ideas:

Q: You’ve published a book "Gâteaux et gourmandises sans sucre” ("Sugar-free Cakes and Delicacies”) before, I wonder how you think about the current trend of pastries with “less sugar”? Have you also found that consumers nowadays are looking for “healthier” pastries?

A: I think people are misled (with regard to the sugar-free concept). It’s true that consumers are looking for healthier pastries, and less sugar is the trend, but I don’t think we should promote sugar-free pastries. The reason why people are having pastries or desserts is because we’re looking for “pleasure”. Sugar is not a bad thing, what’s important is the way we consume it and how we have a balance on everything in life.

Q: What’s your opinions on vegan pastries?

A: I’ve tasted the vegan pastries made by the chef Michael Bartocetti (head pastry chef of Four Seasons Hotel George V Paris and I really loved them. They were fantastic in terms of skills, appearance and taste. But everyone’s got his way and style. Vegan pastries are not my thing.

Q: “Taste” is the most important thing for you when making pastries, what do you think about the visual appearance of pastries? Is it less important?

A: Visual appearance is important as well! Both good taste and beautiful look matter when it comes to make pastries, but I don’t focus on making things beautiful. You see this rolled cake? There’s no decoration at all, but the taste is just how I want it. I spent two years on achieving this status. It’s really delicious and no one can resist having another slice.

Q: Do you not use colorants on your pastries?

A: That’s right. I hardly use any colorants on my pastries. Take this cake for example, it’s plain and naked. We should reflect on the question “why we need to use colorants”.

These are short answers, they’re very much to the point. Hopefully they’re as inspiring for you! Don’t forget to click on the photos and have a closer look on what the chef has to offer!

🔖 You might also be interested:

My pastries tell who I am: Philippe Conticini: https://tinyurl.com/trh23u2

Bread is a rising star: https://tinyurl.com/t8bn8cj

🔖 延伸閱讀：

我的甜點說明我是誰 － Philippe Conticini：https://tinyurl.com/trh23u2

高貴的日常 － 麵包成為巴黎時尚新寵：https://tinyurl.com/t8bn8cj

#yingspastryguide #pastrychef #philippeconticini #gateauxdemotions

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Ying C. 一匙甜點舀巴黎

About author
高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。 長期為商業周刊、國內外雜誌 、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。 畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.
零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。
23291 followers 21277 likes "https://ying-c.com/"
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i want to be a pastry chef 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答

Ying C. 一匙甜點舀巴黎 By Ying C. 一匙甜點舀巴黎

2019-10-01 21:27:32 有 211 人按讚
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[Okapi Column / 博客來OKAPI 專欄］#書桌上的甜點時光 / The pâtissière at her desk (for English, please click “see more”)

經過長時間的規劃與細心設計，我在 #博客來Okapi 的新甜點專欄終於上線了！未來我將會在這裡和大家分享我喜歡的 #甜點相關書籍、並帶領大家 #從歷史文化的角度，#深入看法式甜點在法國人生活中扮演的角色。

專欄第一篇要和大家介紹的是我過去這一年來最喜歡的一本書《#甜點教父河田勝彥的鄉土甜點之旅》（繁體中文版由瑞昇文化出版）。在日本有著崇高地位的河田主廚不僅是個巨匠，更是一個認真的研究者。我真心認為，光憑這本書裡呈現的內容，法國就應該頒給他騎士勳章：

🔖「他記錄旅法期間所見所聞的寶貴作品，收錄了法國全境10個區域共140種甜點。每個食譜前面，都會介紹該甜點的來源故事、相關文獻紀錄，並說明他如何加入個人特色、改良原有的做法，有時也會提到他當時品嚐該甜點的回憶。他的書寫超越了精確的甜點食譜，充滿了對法國甜點文化、風土人情的深厚情感，也是讓本書更加獨特的原因。」

不管你是個甜點人、還是甜點愛好者、抑或喜歡法國歷史文化，你一定都會被本書豐富的內涵折服。快點開連結深入了解河田主廚與本書的魅力！

*****

My new column on French pastry on Okapi is now online! I’ll be sharing my favorite books and talking about the importance of pastries in daily life in France from a cultural and societal perspective.

“La Belle Histoire de Gâteaux Provençaux” is the first book I want to share with you in the first post. Chef Katsuhiko Kawada, the author of the book, is a maestro in Japan. He has trained hundreds of pâtissiers in Japan and influenced a whole generation. Besides being a pastry chef, he’s no doubt a serious researcher. He’s collected numerous recipes from all over France and has reinterpreted them by adding in modern modifications and his own ideas. His pastry shop “Au Bon Vieux Temps” in Tokyo is regarded as “a museum of French pastries”.

“140 recipes from 10 regions in France are covered in this book, in which he also shares his experiences as a pâtissier and a traveler in France back in the 60s and 70s. A brief history of the specific pastry and the story of him encountering it are presented before each recipe. His writing is far more than just a recipe book but a memoir of a great pastry chef, which makes this book especially charming and interesting to read.”

Whether you’re a pâtissier, a pastry lover, or a person who’s interested in history and culture, this book is a not-to-miss. Click on the link below now and discover more!

#yingsbookreviews #河田勝彥 #katsuhikokawada Au Bon Vieux Temps（オーボンヴュータン）

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Ying C. 一匙甜點舀巴黎

About author
高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。 長期為商業周刊、國內外雜誌 、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。 畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.
零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。
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社群媒體上有些相關的討論：

i want to be a pastry chef 在 HOW I BECAME A PASTRY CHEF - YouTube 的推薦與評價

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... Pastry Sous Chef ! Comment below if you want more in depth videos about my time at the Culinary Institute of America or anything else! … Show ... ... <看更多>

i want to be a pastry chef 在 What is it like to be a Pastry Chef? | By Australasian Academy 的推薦與評價

Take your first step to becoming an Australian Qualified Pastry chef with our Certificate III in Patisserie Qualification awarded by ANIBT ... ... <看更多>

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One of the best ways to become a dessert and pastry chef is to complete a TAFE apprenticeship. These courses are excellent since you can study, ...

#25. What does a pastry chef do? - CareerExplorer

The role of a pastry chef is highly creative and often involves a great deal of skill and artistry. Pastry chefs must have a deep knowledge of baking techniques ...

#26. Becoming a Pastry Chef: Training Requirements & Career ...

Nearly every pastry chef has had prior work experience, or was trained under the supervision of a professional pastry chef. Pastry chefs with no training may ...

#27. Becoming a Pastry Chef: From Student to Professional

Becoming a Pastry Chef: From Student to Professional. Nowadays, there are a lot of television shows about cakes, pastries, and desserts. It can be easy to fall ...

#28. Becoming A Pastry Chef - 808 Words | 123 Help Me

To me a pastry chef is a baker whom is passionate about what they're about to design and loves exotic desserts. Plus, you can have a career, able to travel the ...

#29. How to Become a Pastry Chef in California - Best Trade Schools

Training to become a pastry chef may be obtained in two and four year colleges, vocational programs, or culinary arts schools. A growing number of would-be ...

#30. Pastry Chef job description template - Workable resources

A Pastry Chef works with pastry assistants, bakers, and other kitchen staff. They ... Become a partner · Developer API · Security · Real-time customer ...

#31. What qualities do I need to become a pastry chef in Australia?

Pastry chefs have an artistic eye for glazing, icing, decorating pastries, and importantly, meticulously following recipes and instructions ...

#32. How to Become a Pastry Chef - Yellowbrick

Pastry chefs are the creative artists of the kitchen. They develop the dessert and baking programs and menus. They make unique pastries, breads, and desserts ...

#33. what are the steps to becoming a pastry chef? - Reddit

im 17 and a junior, ive been wanting to be a pastry chef for as long as i can remember, my high school is discouraging me from going to a ...

#34. What are the pros and cons of being a pastry chef? - Zippia

Ability to be creative. Pastry chefs are able to create pastries that are unique to them and their own vision. · Be your own boss. Pastry chefs ...

#35. Becoming a Pastry Chef: Salary Information & Job Description

A career as a pastry chef can allow you to use your creativity and kitchen talents, and it can be a solid choice if you love to bake. While becoming a ...

#36. How do I become a Pastry Chef? | International Hotel School

A pastry chef or pâtissier is a chef who works in a professional kitchen or usually within the kitchen brigade, and is skilled in the making of pastries, cakes, ...

#37. How to become a Professional Pastry Chef

My inbox is overflowing like a molten lava cake. Turns out, some of you want to be pastry chefs and are looking for advice on the how to go ...

#38. A Pastry Chef is a Master Baker and Dessert Artist

... pastry chef, and have become a natural part of daily menus and celebrations. Pastry chefs may also find a particular niche in bread baking. Homemade morning ...

#39. Pastry Chef Job Description - Velents

Pastry chefs are responsible for researching and developing recipes for baked goods. Pastry chefs also choose the type of ingredients to use and prepare the ...

#40. Is being a pastry chef a good career? - Best Accredited Colleges

If being a pastry chef fulfills you and provides you living wages, then it is a good career. That being said, cooks and bakers earn substantially less than ...

#41. Ambitious, Young Pastry Chefs Who Further Their Education

I finished high school this year and wanted to continue my education right away while I was still in that school state of mind.

#42. The Perks Of Becoming A Pastry Chef - Chef Works

To become a Pastry Chef, you'll need to be a positive and highly skilled communicator and a leader. The ongoing desire to learn and innovate ...

#43. Learn What Pastry Chef Grads Can Do | All Culinary Schools

Pastry Chef Career Paths · Earn a degree from pastry chef school · Complete an apprenticeship under a master pastry chef or baker · Build a professional reputation ...

#44. Pastry Chef Job Description: 7 Pastry Chef Description Facts

How to Become a Pastry Chef ... It's recommended to do some research on the industry and focus on a specialty before starting on your career path. There are many ...

#45. Pierre Hermé, pastry chef: 'I was born into sugar' - Le Monde

The Hermé house was founded in 1870 in Colmar. But it was my father who really made me want to do it, because he was so passionate about his job ...

#46. Tips for Young Pastry Chefs Who Want to Work Abroad

Dream of working abroad as a pastry chef? Here are a few tips, from enrolling in pastry short courses to learning a new language, ...

#47. becoming a pastry chef essay - Bartleby.com

Being a pastry chef is a difficult job and requires a creative mind. I 've chosen this project to get a greater understanding of the art. Pastry chefs work in ...

#48. What Courses in College Should You Take to Be a Pastry Chef?

Pastry chefs have several options for education, including participating in an apprenticeship or attending college to earn an associate or bachelor's degree. No ...

#49. The Pastry Chef profession: how and where to become, salary ...

How to Become a Pastry Chef · Culinary Education: Pursue a formal culinary education in baking and pastry arts. · On-the-Job Training: Gain practical experience ...

#50. The Professional Pastry Chef: Fundamentals of Baking and ...

Reviewed in the United States on November 8, 2010. As a novice, home baker - I got this book in the hopes to become much more proficient in baking and ...

#51. The five essential qualities you need to be a pastry chef ...

Rigour, passion, awareness... What qualities do you need to become a baker? Timothy Breton, head pastry chef at the artisanal and creative Bo&Mie Bakery, ...

#52. Become a Pastry Chef and Make the Career of Your Life

Most people wanting to establish their careers as pastry chef often begin with several educational options such as associate degree in culinary arts, ...

#53. A Day in the Life of a Pastry Chef - Hcareers

From the outside looking in, being a pastry chef seems like a pretty sweet job. From developing and testing new and inventive dessert recipes to sampling ...

#54. Job Profile: Baker and Pastry Chef - - TAFE SA

A pastry chef has the ability to prepare baked goods and specialty pastries such as torten, gateaux, mousses, bavaroise and many other desserts with ...

#55. Career as a Baker: Pastry Chef (Paperback) - Walmart.com

Pastry chefs have the opportunity to specialize in a variety of areas. For example, they could become chocolatiers, cake decorators, sugar artists, custom cakes ...

#56. 7 Exciting Careers for Baking & Pastry Arts Grads - JWU

The primary role of an executive pastry chef is to oversee sous chefs ... These degrees are ideal for students who wish to learn about the ...

#57. Pastry Chef Education: What Do I Need to Study for this Career?

Are you interested in becoming a pastry chef? If you want to earn a Baking and Pastry Arts Diploma, ECPI University's Culinary Institute of Virginia offers ...

#58. Pastry chef - career guide and latest jobs - Sort Your Future

Pastry chefs specialise in creating pastry-based dishes or desserts, and are trained to use specialist techniques to create fine pastries. DAY-TO-DAY DUTIES.

#59. Pastry Chef - Talent Developer

The key to success in becoming Pastry Chef ... Education: Professional aptitude certificate (CAP) in pastry, then technical professional diploma (BTM) or ...

#60. Pastry Chef Job Description Sample Template - Glassdoor

Pastry chefs are responsible for the creation, decoration, and presentation of desserts such as cakes, pastries and pies. General duties include ordering ...

#61. Certified Working Pastry Chef® (CWPC®)

Certified Working Pastry Chef® (CWPC®) · High School Diploma/GED with five years entry level pastry experience · 150 Continuing Education Hours (CEH) with five ...

#62. What is a Pastry Chef? - On the Line | Toast POS

Pastry chefs are creative culinary masters, combining fat, flour, and water to form perfectly flaky pastries and decadent confections. Being a pastry chef ...

#63. Pastry Chef Career Information - Super Scholar

Pastry chefs usually work on cakes, sweets and sweet rolls, and are commonly employed by pastry shops where they work on the food being sold and served ...

#64. Why Pastry Chefs Are Disappearing From Restaurants

Pastry Chefs Fear They're 'Becoming Extinct' as Restaurant Margins Shrink. It's a struggle to find jobs. When they do, pastry chefs report ...

#65. What High School Courses Are Needed to Become a Pastry ...

Although some pastry chefs enter the profession with little training, most graduate from pastry arts education programs offered by stand-alone cooking schools ...

#66. Alternative Careers and Similar Jobs to a Pastry Chef

To become a Kitchen Manager from a Pastry Chef, you should develop skills like Sanitation, Inventory Management, New Restaurant Openings, ServSafe, Food Quality ...

#67. How to Become a Great Pastry Chef Even If You Can't Bake

There are several different educational opportunities for you to choose from if you want to become a pastry chef. You could get a diploma or ...

#68. What Training Do You Need to Become a Pastry Chef in a ...

Being a successful country club pastry chef takes more than being able to make delicious baked goods.

#69. 25 Pastry Chef Interview Questions and Answers - CLIMB

Pastry chefs are responsible for the creation and design of pastries, desserts, and other baked goods. They must have a creative flair and ...

#70. Become a pastry chef and inspire creativity with a patisserie ...

How can I become a pastry chef? ... Good pastry chefs usually complete vocational training, including the full-time or part-time SIT31016 Certificate III in ...

#71. 22 Best pastry chef jobs (Hiring Now!) - SimplyHired

I want to receive the latest job alerts for pastry chef jobs. Sign In or Sign Up to Create Alert. By signing in to your account, you agree to SimplyHired's ...

#72. How to Become a Pastry Chef as a Side Hustle | SUCCESS

When the pandemic hit, these three pastry chefs started their own side hustles. Here's how—and their tips to help you follow your dreams.

#73. Regis Negrier, our Group Pastry Chef

hat was your inspiration for becoming a pastry chef and how did your career begin? I was inspired by my mother's cooking whilst I was growing up.

#74. is becoming a pastry chef the smart move?

To all professional pastry chefs, basically, is it worth it? I really want to be a pastry chef but the salary worries me a lot. Is it worth it to you to...

#75. Characteristics Of A Pastry Chef - 1015 Words - Cram.com

However, it takes more than just having a sweet tooth to become a pastry chef. Only a few know that it requires intense amount of skills and work to be able to ...

#76. How to Become an Assistant Pastry Chef - Salary.com

#77. Five good reasons to be a pastry chef and one reason not to be -

Full employment. The pastry chef, as a rule, does not know unemployment. · Social prestige. It is no longer a job which was only inherited by ...

#78. Pastry Chef: Education and Job Training Requirements for ...

Most employers want to see Pastry Chefs with a Bachelor of Science in Baking and Pastry Arts or an Associate of Applied Science in Baking and ...

#79. Young and Accomplished, This Filipino Pastry Chef Is Making ...

Rakshitha: You decided you wanted to be a chef very early on in life. What drew you to cooking? Aspiras: I have realized that I had a calling in ...

#80. How To Become A Pastry Chef: Your Complete Guide

Pastry chefs need not formal education to become one. However, enrolling yourself through culinary programs, taking classes, and other ventures can instantly ...

#81. What it's really like being a pastry chef - The Tab

What it's really like being a pastry chef. Going to culinary school isn't always sugar coated. 7 years ago. Selena Barrientos.

#82. Lessons Learned: Pastry Chefs Before They Were Mentors

After working in some pretty intense kitchens for intense chefs before Tabla, I ran my pastry station the way I was accustomed to kitchens being ...

#83. Working in a pastry shop without experience: is it possible?

It may seem obvious, yet knowing how to prepare delicious desserts at home is not enough to become a pastry chef. In this article we delve into the delicious ...

#84. I Lost My Job As a Pastry Chef — Why I Don't Want It Back

I was a Michelin-star pastry chef for 12 years. Losing my job made me realize I don't ever want it back. · Losing my job was scary, but it was ...

#85. Pastry chef school - Gastronomicom

Becoming one of the very best pastry chefs, it is not an easy thing to accomplish. To be a great pastry chef you need a lot of training, ...

#86. Day in the Life of a Pastry Chef | Neocha

... becoming head pastry chef at Farine, a powerhouse in Shanghai's local pastry scene. After three years at Farine, she decided to carve her ...

#87. Pastry Chef Resume Example | A Comprehensive Guide

Working as a pastry chef doesn't require formal education, but you might need a bachelor's degree in culinary arts if you want to opt for the highest positions.

#88. What does it take to be a top level pastry chef?

Having being in charge of Manta Restaurant's pastry kitchen for more than six months with four pastry chefs under him, Mr Ralley is looking for ways to ...

#89. Pastry Chefs Aren't Disappearing — We're Evolving - Eater

Cottage food has been around for the last decade but has really taken off in the last five years. These laws, coupled with social media becoming ...

#90. Pastry Chef Consulting — Ilaria Marzullo

→ Need to create a stunning plated dessert? I've got your back! → Want to develop a new recipe or refine an existing one? I'm ready to help. → ...

#91. 27 Tasty Pros & Cons Of Being A Pastry Chef - Job Evaluator

Advantages of Being a Pastry Chef · Pastry chefs can make people happy · You can be creative · Pastry chefs can reinvent themselves on a regular basis · Hands-on ...

#92. Dream Jobs: My Journey to Becoming a Pastry Chef in Paris

Dreaming of becoming a French pastry chef? Molly Wilkinson shares the story of how she left the US to pursue her passion in France.

#93. Here's how you can begin your career as a baker or pastry chef

By Smarica Pant: With the changing times, in the modern world, the bakery industry has become the largest segment in the food processing ...

#94. Top 10 Pastry Schools In The World 2023 - Kamerpower

To become a professional pastry chef, you need to have formal training in a pastry chef school. It's not enough that you know how to make good bread or ...

#95. Pastry Chef Job Description – Duties & Responsibilities

A pastry chef, pâtissier (Patissier), is responsible for overseeing the pastry team and performing administrative duties with the kitchen. Pastry chefs can also ...

#96. What is it like to be a Pastry Chef? | By Australasian Academy

Take your first step to becoming an Australian Qualified Pastry chef with our Certificate III in Patisserie Qualification awarded by ANIBT ...

#97. Fulfilling Your Lifelong Dream Of Becoming A Pastry Chef

There may be several ways to become a pastry chef, including enrolling in a pastry education program offered by culinary schools with ...